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Egg albumen cubes and egg yolk cubes and their quality changes during storage

Modi, V. K. and Sheela, P. N. and Mahendrakar, N. S. (2008) Egg albumen cubes and egg yolk cubes and their quality changes during storage. Journal of Food Science and Technology, 45 (2). pp. 161-165.

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Egg albumen and egg yolk were separately mixed with optimized quantities of wheat semolina, rice flour and common salt to obtain dough, dough steamed, and cut into 20 mm cubes, fried in sunflower oil, cooked and packed in metalised polyester bags and stored at ambieπt temperature (27±2°C) for 60 days. Fried egg albumen cubes (EAC) and egg yolk cubes (EYC) contained 31.5 and 14.5% moisture, 4.5 and 35.0% fat, 9.9 and 8.3% salt and 14.2 and 12.7% protein, respectively. Freshly prepared EYC had higher (p<0.05) rehydration (176±16.4%) capacity than EAC (121.0±16.2%). Free fatty acids (FFA), thiobarbituric acid (TBA) values and shear values of both EAC and EYC products increased significantly (p<0.05) during storage. The shear values were markedly (p<0.05) lower for rehydrated products. There was no definite trend in changes in Hunter L, a and b values during storage. Standard plate counts and yeast and moulds were in the narrow range of 1-2 log cfu/g in both EAC and EYC when stored up to 60 days. Sensorily, EAC were preferred to EYC by the panelists and both products were judged acceptable (score > 6.0 on a 9-point Hedonic scale) when stored at 27±2°C up to 60 days.

Item Type: Article
Uncontrolled Keywords: Egg albumen cubes, Egg yolk cubes, Binders, Rancidity, Hunter colour values, Quality, Storage
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 Mar 2008 10:03
Last Modified: 22 Dec 2016 10:42
URI: http://ir.cftri.com/id/eprint/1677

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